Spaghetti wrapped in a silky and bright sauce made from fresh spinach, enriched with a shower of 24-month aged Parmigiano Reggiano Vacche Rosse. A surprisingly creamy and light first course, with a hint of spiciness and an irresistible aroma of Italy!
Wash and dry the spinach. In a pan, heat the oil with the garlic, add the spinach and cook for 2-3 minutes until wilted.
Remove the garlic, transfer the spinach to a blender and blend until smooth (add 1-2 tablespoons of cooking water if needed).
Add the grated 24-month aged Parmigiano Vacche Rosse and, if desired, fresh cream (for an even silkier sauce). Blend again, season with salt and pepper.
Bring a large pot of salted water to a boil, cook the spaghetti and drain them al dente, reserving some cooking water.
Pour the delicate spinach sauce into a pan, add the spaghetti and a little cooking water to bind everything together.
Sauté for a minute until the pasta is creamy and well-coated with the sauce.
Divide the spaghetti among plates, top with more 24-month aged Parmigiano Vacche Rosse, a sprinkle of red pepper flakes (optional), and a drizzle of raw olive oil.
For an even more refined touch, some shavings of
In the refrigerator, covered, for up to 1 day (the sauce can also be prepared in advance). Reheat by adding a tablespoon of cooking water.
Italia, Toscana
| Energy (kcal) | 279.92 |
| Carbohydrates (g) | 33.88 |
| of which Sugars (g) | 1.36 |
| Fat (g) | 10.99 |
| of which Saturates (g) | 4.58 |
| Protein (g) | 12.82 |
| Fiber (g) | 1.34 |
| Sale (g) | 0.12 |
